Holiday Cranberry Vanilla Bean Cake Recipe

This cranberry vanilla bean cake will be the talk of the holiday party! Yeah, it’s that good.  It is soft, flavorful, and has just a little bit of tart. Each bite will make you want to have more. Are you ready to make this cranberry cake? 

 Prep Time: 20-minutes                       Cook Time: 45-minutes 

Ingredients

CRANBERRY FILLING

  • 12 oz fresh cranberries, picked over
  • 2 tablespoons of orange juice
  • 2 teaspoons finely shredded orange zest
  • ½ cup sugar
  • 1/8 teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves 

CAKE

  • 1 cup buttermilk
  • 6 egg whites, lightly beaten
  • 1 Native Vanilla Bean, split
  • 2 ¼ cups of cake flour
  • 1 ¾ cups sugar
  • 3/4 cup of butter, softened
  • 4 tsp baking powder
  • 1 tsp salt

FROSTING

  • 16-ounce cream cheese, softened
  • ¾ cup butter, softened
  • 1 tablespoon finely shredded lemon zest
  • 1 tablespoon lemon juice
  • 3 ½ cups confectioners’ sugar
  • Sugared cranberries

Instructions  

FIRST, MAKE THE CRANBERRY FILLING

  • Use a small saucepan to combine all ingredients for the filling.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes. (or until cranberries pop)
  • Remove the pan from heat and mash cranberries using a wooden spoon.
  • Set aside and allow the filling to cool completely.

NOW IT’S TIME TO MAKE THE CAKE:

  • In a bowl, combine the buttermilk and egg whites.
  • Scrape the Native Vanilla Bean seeds from the inside of the bean and mix them into the buttermilk mixture. Allow it to sit at room temperature for 30 minutes.
  • Preheat the oven 350 degrees Fahrenheit.
  • Prep two 9” cake pans. (grease and flour them and remove any excess flour) set aside.
  • Now whisk the flour, sugar, baking powder, and salt together in a large bowl and set aside.
  • In your stand mixer, cream 3/4 cup of butter for 30 seconds on medium-high.
  • Add the flour mix gradually, while scraping sides as needed
  • Add half of the buttermilk and mix
  • Once it is mixed add the remaining buttermilk and beat on medium speed for 2 minutes. (scrape down sides as needed)
  • Once completely mixed, divide batter evenly in both cake pans and bake for 25 – 30 minutes.
  • Cool for 10 minutes before removing from pan.
  • Then remove and let cool on rack completely

WHILE CAKE IS COOLING, ITS TIME TO MAKE THE YUMMY FROSTING!

  • Put cream cheese and butter in the mixing bowl and beat on medium speed until it is fluffy and light.
  • Add juice and lemon zest and continue to mix
  • Now scrape the sides down and add the confectioners’ sugar a ½ cup at a time.
  • If the mixture is too thick you can add a tablespoon of milk.

 NOW FOR THE MOMENT WE HAVE ALL BEEN WAITING FOR, PUTTING IT ALL TOGETHER

  • Cut both cakes in half to make four layers
  • Place one cake layer down in the center of the platter.
  • Spoon 1/3 cup of cranberry sauce evenly over the top
  • Place the next cake layer on top and spread ½ cup of lemon frosting evenly over it and top with a thin layer of cranberry sauce.
  • Next top third cake layer and spoon 1/3 cup cranberry on top
  • Finally, top with the last layer, cut side down. Place in the fridge for 10 minutes to set.
  • NOW finish off with a layer of frosting and top with sugared cranberries.
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